I first saw Giada De Laurentiis make this on Food Network's Everyday Italian.
Tuscan White Bean and Garlic Soup (Recipe courtesy Giada De Laurentiis)
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
I did this pretty much as is, but I used my stick blender to puree the beans.
When I made half the recipe it seemed a little thicker than this one which I followed pretty much as is, except that I used some dried sage in with the shallots as well as the sage leaf. I think you can adjust the liquid to the consistency that you like. I also used Great Northern Beans instead of cannelloni